Do you believe it’s possible to make a 90 second sugar free/grain free mug cake that actually tastes GOOD? I didn’t think so until this week. I tried it three times prior to getting it right and I almost gave up. It had a rubbery consistency that when you tried to spoon it out it flopped right back down into the cup, the texture was actually pretty gross. But I kept at it, and now today I found myself using my pet peeve phrase which is “I’m so obsessed with ____ right now” (fill in the blank). In this case the “blank” is this chocolate mug cake, but I also know that I need to stop making it for awhile. I’m pretty sure that although it’s not unhealthy, (and actually has some health benefits) two mugs per day everyday is probably not ideal. I promised my son I would teach him how to make it tonight. He probably wants to learn himself in order to remove me from the equation, then he can have upwards of 3 of them a day and I won’t have to know about it. Stay tuned and we will video the lesson and show you just how easy and fast it is to over indulge – even on a good thing! Enjoy.
NOTE – I was NOT compensated in anyway for this post. Opinions are all my own.
- 2 tbsp almond flour
- 1 tbsp tapioca flour
- 3 tbsp monk fruit
- 3 tbsp chocolate chips (I used Lily's chips sweetened with stevia to keep it sugar free)
- 2 tbsp grass fed butter OR ¼ very ripe avocado (if you use avocado add a bit more sea salt)
- 3 tbsp coconut milk
- 2 tbsp unsweetened cocoa powder
- 1 egg white
- ½ tsp chia seeds
- ¼ tsp baking powder
- ½ tsp vanilla extract
- dash of salt
- Melt butter and set aside.Or is using avocado instead of butter mash ¼ avocado and set aside. Mix all dry ingredients in your mug and stir well. Add remaining ingredients and stir well. Microwave for 90 seconds and enjoy! Note - this tastes even better topped with almond milk whipped cream and strawberries.